September is one of my favorite months of the year. It’s when the temperatures start to drop, it’s when toe meets leather, it’s when Starbuck’s pumpkin spice latte returns, it’s the month my baby girl came into our world and, oh yeah, it’s my birthday month, too!
Though filled with so much excitement, it is also making me a bit neurotic. It’s my type A shining through. I don’t quite have the details hammered out yet for some upcoming events. Will I need a sitter next week or will David be home in time? Shoot, I need to clean the house. How do emails pile up so quickly? Can I really make fancy strawberry cupcakes for Hailey’s birthday or should I aim lower (forget that, I’m going for it!)?
I know, I know… first world problems. WAH.
When I feel myself going into an unnecessary tailspin, I know it’s time for a time out. When I seem to have no time for a few minutes to myself, it’s when I know I need it most.
So yesterday afternoon I closed my laptop, set aside my to-do list and decided to spend a couple therapeutic hours in the kitchen during Hailey’s nap.
It’s been a while since I played in the kitchen, purely for fun. I wasn’t sure what to do, but after some fabulous suggestions on twitter, I decided to attempt Marci’s challah bread.
Though seemingly intimidating, it was rather simple, and after a few steps stretching over a couple hours, I was eating soft, doughy, fresh-from-the-oven challah!
While the dough was rising, I spied my out of control basil on the porch and decided it was time.
Pesto isn’t on this week’s menu, but I decided a couple batches for the freezer would be well worth my time.
This pesto is specific for the freezer because the cheese isn’t added in yet. It is simple and bursting with summer flavor, which will make it even more delightful to use once the weather cools off.
Take note that this freezer pesto is just the herb base. It freezes best this way. Some people prefer to freeze in ice cube trays, but since I usually use a bit more than that when either making pesto pizza or pasta, I freeze it in plastic wrap.
Appetizing looking, no? Ha.
I double wrap with plastic, then put them in a freezer bag, clearly labeled. When I’m ready to use it, it’s easy to defrost and mix in the 1/3 cup grated parmesan cheese (for each half batch).
It’s amazing how a couple deep breaths, list making and pesto can put my nerves at ease.
How do you relax when life get busy?